Pad Thai with shrimp & tamarind sauce
Hearty Pad Thai with shrimp, tofu and fresh vegetables in an aromatic tamarind and Kikkoman Less Salt Soy Sauce. Gently sweet and sour with umami depth and satisfying crunch.
Ingredients
For the dish:
For the Pad Thai sauce:
Garnish:
- Shrimp with vegetables: 160 g
- Rice noodles: 120 g
- Sauce: 100 ml
- Egg: 60 g
- Lime: 15 g
- Peanuts: 10 g
- Coriander: 10 g
Preparation
Step 1
Soak the rice noodles in warm water for about 20 minutes until soft.
Step 2
Heat the vegetable oil in a large pan. Fry the prawns for 2–3 minutes, remove and set aside. Fry the tofu for 4–5 minutes. Add the carrot and garlic and fry for a further 1–2 minutes.
Step 3
Add the eggs and cook, stirring, until set and broken up.
Step 4
Add the noodles along with a little of the soaking water. Mix the Kikkoman Less Salt Soy Sauce, tamarind paste, fish sauce, lime juice, sugar and water, add to the pan and stir-fry for 3–4 minutes until well combined. Finally, add the prawns and mung bean sprouts.
Step 5
Serve hot, sprinkled with peanuts and coriander and garnished with a lime wedge.
Tip
If the noodles absorb the sauce too quickly, loosen them up with a splash of the soaking water.
Recipe-ID: F1145
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